Careme

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack $5.49
• Organic Carrot Bag, 16 OZ about 8 oz $1.79
• Yellow Potato 2 medium, about 12 oz total $1.69
• Lemon 1 $0.89
• Italian Parsley Bunch 2 tablespoons chopped $1.29
• Organic Garlic, 3 CT 2 cloves $2.89
• Sweet Onion 1 small $1.43
• Pantry: olive oil, kosher salt, black pepper, paprika as needed pantry

Instructions

1. Prep the oven to 425°F. Pat dry 1 pack 365 by Whole Foods Market Boneless Skinless Chicken Thighs ($5.49). Peel or scrub about 8 ounces Organic Carrot Bag ($1.79) and cut into thick sticks. Cut 2 medium Yellow Potatoes ($1.69 total) into 1-inch chunks. Slice 1 small Sweet Onion ($1.43) into wedges. Mince 2 cloves Organic Garlic, 3 CT ($2.89 pack). Zest and juice 1 Lemon ($0.89). Chop 2 tablespoons Italian Parsley ($1.29 bunch).
2. On a sheet pan, toss the carrots, potatoes, onion, and minced garlic with 1 1/2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
3. Rub the chicken thighs with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half the lemon zest. Nestle the chicken among the vegetables.
4. Roast at 425°F for 30 to 35 minutes, stirring the vegetables once halfway through, until the chicken is cooked through and the potatoes are tender and browned.
5. Drizzle the pan with 1 to 1 1/2 tablespoons lemon juice, then scatter over the 2 tablespoons chopped parsley. Toss the vegetables lightly in the pan juices and serve the chicken over the roasted vegetables.
6. Pour a juicy Pinot Noir or an unoaked Chardonnay if you'd like a wine pairing.